Butterfly Shrimp

Jumbo Raw Shrimp Sauce
Tempura Batter
Oriental Sweet & Sour

Preheat the deep fat fryer to 370 degrees. Shell and de-vein the shrimp, leaving the tail on. Hold each shrimp with its underside up and slice down its length, almost to the vein.
Spread and flatten the shrimp into the "butterfly" shape. Insert a long toothpick into each shrimp, from the head end all the way to the
tail, to prevent the shrimp from curling while being cooked. Dip each shrimp in Tempura Batter, keeping the tail out. Fry until golden (8-10 minutes). Drain on paper toweling.

Serve with oriental sweet & sour sauce.